Bean Ragoût with Cilantro-Cornmeal Dumplings

2 cans tomatoes, chopped and juice reserved (141/2 oz. each)
11/2 c. chopped red bell pepper
1 lg. onion, chopped
1 can pinto or kidney beans, rinsed and drained (151/2 oz.)
1 can black beans, rinsed and drained (151/2 oz.)
2 sm. zucchini, sliced
1/2 c. chopped green bell pepper
1/2 c. chopped celery
2 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt, divided

1/8 tsp. black pepper
1/4 c. all-purpose flour
1/4 c. yellow cornmeal
1/2 tsp. baking powder
1 tbsp. vegetable shortening
2 tbsp. shredded Cheddar cheese
2 tsp. minced fresh cilantro
1/4 c. milk

Combine tomatoes with juice, red bell pepper, onion, beans, zucchini, green bell pepper, celery, garlic, chili powder, cumin, oregano,1/4 tsp. salt and pepper in Crockery Pot; mix well. Cover and cook on low 7 to 8 hours.

Prepare dumplings 1 hour before serving. Mix flour, cornmeal, baking powder and remaining1/4 tsp. salt in medium bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into flour mixture. Blend just until dry ingredients are moistened. Turn Crockery Pot to high. Drop drumplings by level tablespoonfuls on top of ragoût. Cover and cook 1 hour or until toothpick inserted in dumpling comes out clean.

Serves 6

NOTE: Dumplings larger than a level tablespoonful will not cook properly.

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